Roll the dough into small balls and set on the parchment-lined baking sheets. Press your thumb down into the middle of each ball to leave an indentation. Place a small dollop of strawberry preserves into each thumbprint.

Bake 15 to 17 minutes or until lightly golden around the edges. Watch closely and do not overbake, as the bottoms can brown quickly. (Using the top rack of the oven can help prevent this.)

Remove from oven and let cool 3 minutes before transferring cookies to a cooling rack.

Melt chocolate chips in the microwave for 20 seconds at a time, stirring after each heating, up to approximately 90 seconds total. Once they're melted, top the strawberry portion of each cookie with a small dollop of melted chocolate. Chill in the refrigerator, uncovered, for 1 hour or until chocolate is firm.

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.